We made this recipe from Hsaba Burmese cookbook, except we tripled the proportions and used US measurements. Combine the following in a medium Dutch oven: 3 garlic cloves, peeled and sliced; 1 bottle gourd (medium-small) – peeled, seeds removed, and sliced into 1/2″ thick bite sized pieces; 1 Tbsp dried shrimp; 6 cups water; 3 Tbsp fish sauce; and 1.5 tsp black pepper.
Bring to a boil, then lower to a simmer (covered) until squash pieces are tender, about 15 mins. Season to taste if needed (we added about 1/2 tsp salt and 1/4 tsp sugar). Garnish with cilantro. (June 2023)
Cooking Adventures 